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Cranberry & Pistachio Weet-Bix Slice

Serves: 20
Prep: 10
Cook: 20

    Enjoy this fun and fruity holiday twist on the classic Weet-Bix slice!


    • 5 Weet-Bix, crushed
    • 1 1/2 cups white self-raising flour (195g)
    • 1/3 cup desiccated coconut (30 g)
    • 1/3 cup dried cranberries (45 g)
    • 1/3 cup pistachios, roughly chopped (45 g)
    • 1/4 tsp salt
    • 180 g margarine
    • 1 cup caster sugar (200 g)
    • 1/4 cup orange juice, no added sugar (60 ml)
    • 125 g light cream cheese, room temp
    • 1 Tbsp margarine, room temp (20 g)
    • 1/4 cup icing sugar (30 g)
    • 1/4 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1 Tbsp milk of choice, if needed


    1. Preheat oven to 180°C (355°F). Line base and two sides of a 20cm x 30cm slice tin with a strip of baking paper.
    2. In a large bowl, stir together Weet-Bix, flour, coconut, cranberries, pistachios, and salt.
    3. Melt margarine in a small saucepan or heat-proof bowl. Add sugar and orange juice, and whisk to combine. Add wet ingredients to dry and stir until no streaks of flour remain.
    4. Transfer mixture to prepared tin, and smooth surface.
    5. Bake 18 - 22 minutes until puffed in the centre and golden on the edges. Cool in tin 20 mins, then transfer to a rack to cool completely.
    6. To make icing, combine cream cheese and margarine in a small bowl. Stir vigorously with a spoon until very smooth. Add icing sugar and spices and stir again. If desired, add milk 1 tsp at a time, until desired consistency is reached. Spread icing over cooled slice. Sprinkle with extra cranberry slivers and pistachios to decorate, if desired. Cut into 20 pieces to serve


    • Store extra slice in a sealed container in the fridge.

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